Best 2 Bean Tomato And Butternut Squash Soup Recipes

Indulge in the hearty flavors of fall with a soul-warming bean, tomato, and butternut squash soup recipe. This delectable dish combines the sweetness of butternut squash, the tanginess of tomatoes, and the protein-packed goodness of beans to create a symphony of flavors. Perfect for chilly evenings or as a comforting lunch option, this soup is sure to satisfy your cravings and warm your senses. It's a culinary journey that will transport you to a cozy autumn haven, leaving you feeling nourished and content.

Here are our top 2 tried and tested recipes!

PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP

Pinto Bean, Tomato and Butternut Squash Soup image

Categories Soup/Stew Blender Bean Tomato Vegetable Sauté Vegetarian Lunch Legume Butternut Squash Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 (first-course) servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 15-ounce cans pinto beans, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

BEAN, TOMATO AND BUTTERNUT SQUASH SOUP

Bean, Tomato and Butternut Squash Soup image

Most of my recipes are variations of other ones I come across that sound interesting to me. More often than not I cannot follow it to the letter and end up tweaking it to my liking. This one came about because I had never had Butternut squash and wanted to try it. I hope that you like as much as I loved creating it.

Provided by Crystal Wilkinson

Categories Other Soups

Time 1h

Number Of Ingredients 10

Ingredients

1/4 lb bacon diced small
2 c diced onions
1 c sliced celery
3 - 4 Tbsp minced garlic
2 c peeled, seeded and diced butternut squash
1 tsp crushed chilli peppers
3 can(s) 14.5 oz each chicken broth or make your own with boullion cubes and water
2 can(s) red or pinto beans 15 oz
2 c diced roma tomatoes
salt and pepper to taste

Steps:

1. In heavy 4 qt saucepan or Dutch oven cook bacon over medium heat until thoroughly cooked. Add onions and celery, cook until onions are golden and tender. Add garlic and cook 1 additional minute.
2. Stir in remaining ingredients and heat to boiling. Reduce heat and cover to simmer for 20-25 minutes or until squash is fork tender.
3. Remove from heat and let cool. Add soup to blender and blend together. Return soup to another saucepan, cook on medium heat until hot. Season with salt and pepper to taste.
4. ***if you're not a fan of pureed soups then you can remove about 3 cups of the soup, blend it and then mix it back in with the remaining soup for a soup that has a bit more texture to it. My family likes it either way.

Recipes tips:

For a richer, creamier squash, choose butternut.
For a spicier, more complex squash, choose acorn.
To make sure your squash is ripe, look for one that is heavy for its size, with a deep, even color.
To peel and dice your squash, use a sharp, sturdy paring knives.
Be careful when handling the hot squash; use a good pair of heat-resistant kitchen mitt.
If you don't have a slow cooker, you can use a regular pot to make this recipe. You'll need to simmer the squash for about 45 minutes, until it is very soft.
You can use leftover squash to make other dish like soups, stews, or casseroles.

Conclusion:

This recipe is a delicious and easy way to use up winter squash. The creamy squash, combined with the sweet tomatoes and tangy feta cheese, makes for a satisfying and flavorful meal. This recipe is also a great way to get your daily serving of vitamins and nutrients. The squash is a good source of vitamins A and C, as well as potassium and magnesium. The tomatoes are a good source of vitamins C and A, as well as lycopenes, which are antioxidants that can help protect your cells from damage. The feta cheese is a good source of protein and healthy fats.